Whether you’re a seasoned pro with a family-favorite meatball recipe or venturing into meatball-making for the first time, Chef Doughty is here to guide you in mastering the art of meatballs. Explore exciting new flavor profiles such as Asian and Middle Eastern with her expert tips for elevating your go-to meatball recipes.

MAKING QUICK WORK OF MEATBALLS

THE SHORTCUTS:

1. Buy a small portion scoop which will save you all kinds of time shaping meatballs.
2. Bake the meatballs instead of frying them in a pan.  No more splatters and babysitting (turning and browning) balls.  Do this by setting them directly on a baking sheet or a rack set over a baking sheet and bake in a preheated 400 degree oven until done. The cooking time will vary depending on the size of the meatballs.  Be prepared because they do cook more quickly than expected.  
3. Make big batches and store them in the freezer for us anytime.  Label and date.  They should keep for several months when kept in an airtight container.  

PLACES TO USE MEATBALLS:

1.  Use them in spaghetti sauce.
2. Put them on a sandwich in a crusty baguette.
3. Make smaller ones to use as pizza toppers.
4. Slice them in half and use them on the top layer of a lasagna.
5. Skewer them on kebabs with an assortment of vegetables and take them to the grill.
6. Make a variety of flavors and present them on a tray as an appetizer.

THE METHODS AND VARIETY

1.  Remember that ground meats are made with beef, chicken, turkey, pork, and lamb.  Use them all for a greater variety in your meals.
2. If you want a very tender meatball, make sure that you are using eggs, fresh bread crumbs, or sometimes recipes will call for bread crumbs soaked in milk.  All those ingredients will add tenderness to the final result.
3. For Asian flavor use 1 pound of ground pork with one tablespoon each soy sauce and sesame oil.  Then add some minced green onions, garlic, fresh ginger root, a little sugar, and salt & pepper to taste.
4. For a Middle Eastern taste use 1 pound ground lamb with minced onion and garlic, and in this case, use oregano, parsley, & mint as the herbs, with lemon rind, salt, and fresh lemon juice to taste.
5. A Southwestern meatball might include minced onion and garlic, finely chopped chipotles or another pepper, some chili powder, cumin, oregano, and cilantro.  Always taste for salt & pepper.  
6. To test your flavor combinations do a test piece.  Add all of the ingredients you intend to use and then scoop a small spoonful of your mixture in a cup and zap it in the microwave.  Taste it when it is cooked through.  By doing this you can test your creation and see how you like things before you bake an entire batch and then discover that it needs more seasoning.  By testing you can adjust along the way.

Hungry for more? Check out Chef doughty’s book; The Chef Within Dinner Edition.  Find more information and order your copy online here:
https://www.thechefwithinbook.com/bookstore/dinner-book

Meet Chef Doughty

We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?

Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.